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decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
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optimizing multi » optimization multi (Expand search)
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during decrease » during increased (Expand search), during depressed (Expand search), taping decrease (Expand search)
multi decrease » multi degree (Expand search), malaria decrease (Expand search)
decrease after » disease after (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
decrease increase » disease increased (Expand search), database increase (Expand search), decrease income (Expand search)
increase process » increase access (Expand search), increase protein (Expand search), increased protein (Expand search)
optimizing multi » optimization multi (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), taping decrease (Expand search)
multi decrease » multi degree (Expand search), malaria decrease (Expand search)
decrease after » disease after (Expand search)
1
“...During the maize and soybean cultivation process, water deficit occurs frequently and can reduce...”
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Article
2
“... in exercise during the sensitization remains unclear. Therefore, we evaluated the effects of exercise...”
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Article
3
“... chloroplast level. The images of Chl a fluorescence evidenced increases in both the Y(II) and qp coupled with...”
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Article
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“..., day from which a higher increase was observed in R1 than in R2. After 22 days, these aggregates...”
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8
“... calpains), with an activity increase at 60 MPa/10 ºC and 75 MPa/25 ºC after 50 and 25 days, respectively...”
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9
“... to decrease as the number of bilayers increases, probably as a result of the increase in the roughness of the...”
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Article
10
“..., 24h, 48h, 72h and seven days after inoculations, for each immunization. There was a significant decrease...”
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Article
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“... them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content...”
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13
“... process, both after vacuum treatment and during continuous casting. A scanning electron microscope...”
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14
“... process, both after vacuum treatment and during continuous casting. A scanning electron microscope...”
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15
“... and catalase enzyme activity and an increase in lipids peroxidation, during the aging process...”
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17
“... remelting process, the hydrogen content in steel firstly increases steeply to maximum, then decreases...”
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19
“...), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793...”
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20
“...), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793...”
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Article